Heat inactivation of staphylococcus epidermidis at various water activities.

Members of the family Micrococcaceae play an important role in food spoilage and even in food poisoning. In contrast to members of the family Enterobacteriaceae, these bacteria can grow in media with low water activities. Therefore, the heat resistance of Staphylococcus epidermidis, a rather resista...

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Dades bibliogràfiques

Publicat a:	Appl Environ Microbiol
Autors principals:	Verrips, C T, Van Rhee, R
Format:	Artigo
Idioma:	Inglês
Publicat:	American Society for Microbiology (ASM) 1981
Matèries:	Research Article
Accés en línia:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC243878/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/7259153/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.41.5.1128-1131.1981
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